February 6th, 2010 by alice
Tags: Best, Ever, Patties, Pink, Salmon
INGREDIENTS
- 1 (14 ounce)canpink salmon, in water
- 3tablespoonsgreen onions, sliced(about 3 green onions)
- 1tablespoonred onions, finley minced
- 1tablespoongreen peppers, finely minced
- 1teaspoongarlic, finely minced(about 1 small clove)
- 1/4teaspoonMolly McButter, fat free
- 1 1/2teaspoonslemon pepper
- 1/8teaspoonwhite pepper
- 1/8teaspoonseason salt
- 1/8teaspoongarlic powder
- 1/8teaspoonliquid smoke (optional)
- 1 1/2teaspoonsbutter, softened
- 1tablespoonflour
- 1largeegg
DIRECTIONS
- Quick and Easy!
- Just add all ingredients into a medium size bowl.
- Mix Well.
- Cover and let sit for atleast 10 minutes to let the flavors and seasonings to merge together.
- Form into patties.
- Spray frying pan with butter flavored cooking spray ( even though it does taste better if you put about 2 tablespoons butter in the frying pan let melt).
- Place patties in pan; cook until crispy and dark golden brown on each side; about 3 to 4 minutes on each side, on medium to medium-high heat.
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December 23rd, 2009 by alice
Tags: Best, Chili, Homemade
INGREDIENTS
- 4lbsground beef
- 2largeonions, diced
- 4teaspoonschili powder
- 1teaspoon crusheddried red pepper flakes(to taste)
- 2teaspoonsdried oregano
- 2teaspoonsground cumin
- 2teaspoonspaprika
- 3teaspoonsgarlic powder
- 1 (15 ounce)cantomato sauce
- 1 (29 ounce)cantomato sauce
- 2 (15 ounce)canskidney beans
- 3tablespoonsall-purpose flour
- 2tablespoonsvinegar
DIRECTIONS
- In a large Dutch over or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain.
- Stir in spices and both cans of tomato sauce and kidney beans.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- Combine flour and vinegar; stir into chili.
- Simmer another 15 minutes or until thickened.
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October 31st, 2009 by alice
Tags: Best, Cake, Carrot, Cheese, Cream, Icing
INGREDIENTS
-
Cake
- 2cupsflour
- 2teaspoonsground cinnamon
- 1teaspoonbaking powder
- 1/4teaspoonsalt
- 2/3cupbutter, softened
- 1cupsugar
- 3largeeggs
- 2/3cupmilk
- 3mediumcarrots, grated
- 1/2cupnuts, chopped
-
Icing
- 1/2cupbutter, softened
- 4ouncescream cheese, softened
- 1teaspoonvanilla
- 2 1/2cupsconfectioners’ sugar
-
Topping
- 1/4cupnuts, finely chopped
- 2tablespoonslight brown sugar
DIRECTIONS
- For cake, preheat oven to 350 degrees. Grease a 9-inch round cake pan. Dust with flour.
- In bowl, mix together flour, cinnamon, baking powder and salt.
- In a large mixing bowl, beat together butter and sugar until light and fluffy.
- Add eggs, 1 at a time.
- Beat flour mixture and milk into butter mixture.
- Stir in carrots and nuts.
- Pour into pan.
- Bake cake for 40 minutes.
- Let cake cool for 10 minutes before removing from pan.
- For icing, beat butter and cream cheese.
- Beat in vanilla.
- Beat in sugar.
- Mix topping ingredients in separate bowl.
- Spread icing on cake when it is completely cooled.
- Sprinkle nut mixture on top of cake.
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October 30th, 2009 by alice
Tags: Best, Cake, Cheese, Worlds
INGREDIENTS
- 2 1/2cupsgraham cracker crumbs
- 1tablespooncinnamon
- 1/2cupunsalted butter, melted
- 2 (8 ounce)packagescream cheese, room temperature
- 2eggs
- 3/4cupsugar, divided
- 1cupwhipping cream
- 1cupsour cream
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 325°F.
- Dry mix graham cracker crumbs and cinnamon and mix in melted butter, until uniform and all crumbs are wetted out.
- Press into the bottom of a spring form pan and up the sides an inch or so.Set aside.
- Mix cream cheese in a large bowl with an electric mixer until soft and workable.
- Add eggs, 1/2 C sugar and vanilla and mix with electric mixer until smooth.
- Add whipping cream slowly with mixing to avoid lumping.
- Pour batter into prepared crust, and bake for 45 minutes.
- Mix sour cream and 1/4 C sugar and spread this evenly over the baked cheese cake.
- Bake for 15 more minutes.
- Cake is done when toothpick inserted in center comes out clean.
- Top with fruit pie filling if desired.
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October 9th, 2009 by alice
Tags: Best, Carb, Cheesecake, Ever, Low
INGREDIENTS
- 2lbscream cheese(not light, it has more carbs!)
- 1cupSplenda granular(or use the equivalent sweetening power of your favourite sugar substitute…liquid splenda lowers th)
- 4eggs
- 1egg yolk
- 1tablespoonlemon juice
- 2/3cup regularsour cream
- 1teaspoonvanilla
DIRECTIONS
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don’t overbeat.
- Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour.Reduce heat to 200 and cook another hour.
- Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool.(Cheesecakes most often crack due to overbeating and cooling too rapidly).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
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